期刊
FOOD CHEMISTRY
卷 263, 期 -, 页码 163-170出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.04.122
关键词
Lentil seeds (Lens culinaris); Processing treatments; Resistant starch; Structural characterization
资金
- National Natural Science Foundation of China [31501405]
- Fundamental Research Funds for the Central Universities of China [GK201702012, GK201601002]
- Young Talent Lifting Project of Science and Technology Association of High Learnings in Shaanxi Province [20160209]
This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values of M-w and (R-h) over bar than FL-RS, ML-RS, AL-RS (Group C samples), and CL-RS (Group B sample). In parallel with the SEC result, other structural characteristics followed similar trends, where Group C samples exhibited the lowest values of double helix content and crystallinity by C-13 NMR, and degree of order/double helix by FT-IR. Comparatively, Group A samples exhibited the opposite trends, and displayed large amorphous aggregates on their micrograph. The results are expected to provide information for better understanding the mechanism of resistant starch formation during different processing of lentil and to lay a theoretical foundation for the future study of their structure-function relationship.
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